Rose Petal Vinegar

Bright pink fragrant scented Japanese rose petals infused in malt vinegar, the perfect sour accompaniment to your dressing; Rose Petal Vinegar.

Embellish your grub with some sour drizzle that’ll add depth into your deep dive. And, plunge.

This dish will topple your belief that vegan food isn’t simple to make.

Make this:

• When you’ve got an excess of Japanese rose petals you’ve foraged locally and fancy making drizzle a little sour
• When you’re wanting a dressing that’ll add vibrancy and colour to your salads
• When you’re looking to make pink coloured condiments including mayonnaise

Rose Petal Vinegar was inspired when foraging Japanese rose petals in dense thickets on coastal Cornwall; large tomato like rose hips with burgeoning rose petals.  Native to East Asia, Japanese rose are invasive to Europe and America and easily found in local parks and roadsides.

Rose petals are edible and make a great accompaniment and flavour to jams, spirits, syrups and teas.

Rose Petal Vinegar is vegan and paleo.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x